The story
Restaurant Sevidian in Hennef an der Sieg presents French cooking with Japanese touches under chef Cyril Becker. His guiding principle states that tranquility is a watchful, dignified spirit. This measured approach has earned consistent recognition from the Schlemmer Atlas. The kitchen prepares seasonal components for both the meat and fish options alongside a fully planned vegan alternative.
Guests choose between structured tasting journeys and self-directed dining depending on the day. Friday through Sunday and public holidays feature four, five, seven, or nine course sequences that shift with the seasons. Midweek visitors assemble their own progression from the same selection using the à la carte option, allowing diners to experience French cuisine at their preferred pace. A refreshed lineup arrives in late August to mark the start of the autumn service period.
The dining room occupies the historic Von Landsberg building, a timber-framed structure dating back to 1735. Heavy wooden beams and aged plaster create a quiet backdrop for focused conversation. Service runs Wednesday through Saturday starting at six in the evening. The venue observes a summer break and closes early November while the kitchen updates its seasonal offerings.
Recognition
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